Hey guys! I have a really unique recipe for you today👌 These aren’t quite crackers because they still have a bit of a chewy texture, so I’m calling them thins, because they are thin! They’re also GREAT for dipping and make an awesome snack! Personally I love them with hummus, but they’d work well with my Roasted Carrot and Onion Dip too.
I made these thins using quinoa flour, which I recently found out is just ground up quinoa. I don’t know what I thought it was before, but apparently it’s really easy to make😂 I mixed up the flour with some garlic powder, dried rosemary, pumpkin seeds, salt, baking soda and water, and then spread the mixture on a baking sheet. Fifteen minutes later I had something to eat my hummus with!
I love the simplicity of these thins, not to mention how healthy they are. Plus, they’re an easy on the go snack for school! Enjoy this recipe😉
Rosemary and Pumpkin Seed Quinoa Thins
Serves: Makes about 15 Crackers (plus the edges)
Total Time: 25 minutes
Ingredients:
- 2/3 cup quinoa (I used tricolour)
- 1 tsp dried rosemary
- 1/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp baking soda
- 1/4 cup pumpkin seeds
- 1/2 cup water
Directions:
- Preheat your oven to 375 degrees Fahrenheit.
- In a blender or food processor, grind up the quinoa until a fine flour forms. Dump it into a bowl.
- Add the rest of the ingredients to the quinoa flour and stir to combine. Scoop out the mixture onto a parchment lined baking sheet and spread very thinly (about 1/16 of an inch) into a sort of rectangular shape.
- Bake for 15 minutes, until hardened and browned.
- Remove from the oven, let cool, then peel off the baking sheet and transfer to a cutting board. Cut the rough edges off so that you’re left with a clean rectangle. Then cut out 15 even thins.
- Enjoy with dip or on their own!
Can’t wait for you to try this recipe!! See you Friday:))
Yours Truly,
Olivia:)))
